Welcome to the official FamilyWize blog - filled with tips on how to save money at the pharmacy, budget for you and your family and live a healthy, happy life!

Wednesday, February 27, 2013

Pomegranates: The Juice is Definitely Worth the Squeeze

Prepare to be surprised by the often-overlooked benefits of
yet another peculiar super-food. You have probably heard of pomegranate;
there’s a good chance you've even tasted it. But how much do you actually know
about pomegranate nutrition?

Firstly, to give you some background on the pomegranate, we
have to travel back to the beginning of time. Biblical time, that is. According
to the Global Healing Center, Persians and many other scholars believe that
pomegranate is the forbidden fruit that Eve actually plucked from the Tree of
Knowledge, as opposed to the traditional interpretation of it being an apple. Pomegranate
has other interesting ties to the apple, as well. The word “pomegranate” literally
comes from the Middle French word “pomme garnete” for “seeded apple.” It is
also occasionally referred to as a “Chinese apple.” This unorthodox, rather
mysterious fruit has its roots in many other cultures, typically symbolizing
prosperity and abundance.

So what is it about eating a pomegranate that captured
everyone’s attention? Between the pomegranate itself, pomegranate seeds, and
pomegranate juice, there are plenty of varieties to choose from. The most
widely celebrated attribute in all of them is the high level of all three types
of polyphenols, an especially potent antioxidant. According to the health
research on pomegranates.org, it is extremely rare that any fruit has all three
(tannins, anthocyanins, and elegiac acid), yet alone such a high level of each.
It is also unusual for the juice of a fruit to be just as healthy as its fruit or
seeds, which pomegranate juice boasts. Although the inedible peel contains the
bulk of the antioxidants, much of it is released when the fruit is squeezed
during the juicing process. Therefore, the benefits of pomegranate juice rival
the nutritional content of any other fruit juice. In addition to all of this,
pomegranates are loaded with vitamin C and potassium, are a good source of fiber, and are low in calories.

If you've never tried pomegranate before, I have a hunch
about what you’re thinking. “Something this healthy can’t possibly taste great,
can it?” Actually, it can and it does. Many people love its mildly acidic and sweet, cranberry-like taste. It’s packed with flavor without being tart.
It’s also extremely versatile and can be eaten alone or as a part of a pomegranate
recipe. Some of the most popular ones are pomegranate salad recipes. No matter what form you are enjoying
pomegranate in, the first step is always the same— discard the inedible rind. The
Global Healing Center recommends a fuss-free way to get at the pomegranate
seeds:

Cut off the crown and throw it away.

Score and slice the rind all around, but don’t cut the rind
all the way through.

Soak the pomegranate face down in cold water for about ten
minutes.

While the pomegranate is still in the bowl of water, break
apart the scored rinds, and remove the seeds from the flesh (the seeds will
sink to the bottom of your bowl).

Remove the rind and membrane from the bowl with a sieve or
spoon.

Drain the seeds with a colander and pat dry with a paper
towel.

Be careful during this process, as the deep red color of
the pomegranate can stain everything from your hands to your counter tops. Once
the seeds are free, you have the option to incorporate them into a variety of
recipes. A good list of categorized recipes can be found at pomegranates.org.
For your first pomegranate salad, we recommend trying one of their recipes:

Mix lemon juice and the next 6 ingredients; whisk in oil and
then reserve. On a large serving platter, arrange endive leaves like spokes
with tips pointing out. Toss papaya with 1 tablespoon dressing, then reserve.
Toss lettuce with remaining dressing and mound over endive leaves. Top with
reserved papaya, then sprinkle with pomegranate arils and green onion.